Russian Tea Cakes
Servings: 24-36
Provided by Chef Bill Yosses
Served at Josephs Citarella

8 ounces (2 sticks) unsalted butter
1/2 cup confectioners' sugar plus extra for rolling
2 cups all-purpose flour
2 cups shelled, chopped nuts (suggested: 1/2 cup each of pecans,
walnuts, almonds, and hazelnuts)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons ground cardamom

Preheat the oven to 350 degrees. Line two cookie sheets with
parchment paper.

Beat butter and confectioners' sugar in the bowl of a mixer fitted
with the paddle attachment at medium speed until it's smooth. Add the
flour, nuts, vanilla extract, salt, and cardamom and continue mixing
until a smooth paste forms. (The dough will keep in the refrigerator
for 2 weeks.)

Form dough into 3/4-inch balls and place on cookie sheets. Bake for 6
minutes or until edges brown.

While the cookies are still hot from the oven, roll them in a dish of
confectioners' sugar. Cool on a rack. Wrap well with plastic, and
place in an airtight container